Etorki pur brebis vs Fromage de brebis tranche 22% Mat. Gr.
Overall, Etorki pur brebis has the better nutritional profile on the measures we compare. It wins on 5 of our comparison points versus 3.
Etorki pur brebis
Fromage de brebis tranche 22% Mat. Gr.
Nutrition per 100 g
| Nutrient | Etorki pur brebis | Fromage de brebis tranche 22... |
|---|---|---|
| Nutri-Score | d | e |
| NOVA group | 3 | 3 |
| Calories | 393 kcal | 274 kcal |
| Fat | 33 g | 23 g |
| Saturated fat | 23 g | 16 g |
| Sugars | 0.5 g | 0.8 g |
| Salt | 1.5 g | 2.8 g |
| Fiber | 0 g | 0 g |
| Protein | 24 g | 16 g |
| Additives | 1 | 0 |
| Allergens | Eggs, Milk | Milk |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Fromage de brebis tranche 22% Mat. Gr. has 30% fewer calories (274 kcal vs 393 kcal).
- Fromage de brebis tranche 22% Mat. Gr. has 30% less fat (23 g vs 33 g).
- Fromage de brebis tranche 22% Mat. Gr. has 30% less saturated fat (16 g vs 23 g).
- Etorki pur brebis has 38% less sugar (0.5 g vs 0.8 g).
- Etorki pur brebis has 46% less salt (1.5 g vs 2.8 g).
- Etorki pur brebis has 33% more protein (24 g vs 16 g).
- Etorki pur brebis has the better Nutri-Score.
- Only Etorki pur brebis lists: Eggs.
Ingredients
Etorki pur brebis
Lait de brebis pasteurisé (origine: France), sel, ferments, conservateurs E235.
Fromage de brebis tranche 22% Mat. Gr.
Lait de brebis pasteurisé (origine : France), sel, ferments lactiques, coagulant.
FAQ
Which is healthier: Etorki pur brebis or Fromage de brebis tranche 22% Mat. Gr.?
Overall, Etorki pur brebis has the better nutritional profile on the measures we compare. We compare Nutri-Score, processing level and seven nutrients per 100 g. Your own needs (for example low sugar or high protein) may make a different choice better for you.
Which has fewer calories?
Fromage de brebis tranche 22% Mat. Gr. has fewer calories: 274 kcal versus 393 kcal per 100 g.
Which has less sugar?
Etorki pur brebis has less sugar: 0.5 g versus 0.8 g per 100 g.